This Pumpkin Curry with chicken features chicken and fresh vegetables smothered in a smooth red curry, pumpkin puree, and coconut milk sauce. It's an easy Thai-inspired dish that's ready in 25 minutes and uses just a few easy-to-find ingredients.
This Pumpkin Curry with chicken recipe can be made year-round, however it is most seasonal at the end of summer and in early Fall when pumpkins and squash ripen. Pumpkin is a great shelf-stable canned ingredient so we use it frequently at all times of the year.
For another amazing savory pumpkin recipe, check out my Savory Pumpkin Stew. For more delicious curry recipes, check out my Thai Chicken Soup, Red Curry Soup, Pork Green Curry, Kale Lentil Curry, and Thai Coconut Curry Soup with Tofu.
For another easy asian-inspired chicken recipe, try my Chinese Five Spice Chicken.
Jump to:
How to make it (with photos)
Ingredient Notes + Substitutions
You need 12 simple ingredients to make this pumpkin curry with chicken recipe. Note that coconut oil and rice are omitted from the ingredients photo below.
Pumpkin Puree
The most common type of "pumpkin" used in Thai cooking is a Kabocha squash, also known as a Japanese Pumpkin. If making pumpkin puree or mash from scratch, steaming or baking the pumpkin without the skins or seeds are the most common methods of cooking.
If using a thicker pumpkin mash, you may need to thin the sauce with a little vegetable broth or additional coconut milk.
Chicken
This recipe can be made with chicken breasts or tenders. I don't recommend using chicken thighs since the full fat coconut milk already adds enough richness to this recipe.
Instead of chicken, fried tofu can be used. I recommend frying it separately like I did in this Tofu Curry Soup and adding it back in to keep it crispy.
Red Curry Paste
I use Thai Kitchen Red Curry Paste. Know that they can vary a lot in spiciness. Taste your blend and add more or less based on how spicy your blend is and your personal preference.
You also need coconut oil, green beans, a red bell pepper, garlic, ginger, full fat coconut milk, green onion, basmati rice, and a lime to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions.
Learn how to make Pumpkin Chicken Curry in four easy steps.
- Vegetables: Add coconut oil to a pan on medium heat, allowing the oil to melt and coat the pan. Add bell pepper and green beans, tossing to coat in the oil. Saute, stirring on occasion, for approximately five minutes. Deglaze the pan with splashes of water as needed.
- Chicken + aromatics: Add chicken. Cook for approximately three minutes, turning pieces on occasion. Add ginger and garlic. Stir constantly for 1-2 minutes or until the garlic becomes fragrant and begins to brown.
- Pumpkin curry sauce: Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
- Green Onion: Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!
Expert Tips
Make amazing Pumpkin Chicken Curry on the first try with these expert tips.
Get all the ingredients ready first.
I often like to prep as I go, but this recipe moves quickly once you start. I recommend having all the ingredients chopped, measured out, and ready to go before you turn on the burner.
Swap vegetables as needed.
I made this recipe with red bell pepper and green beans. You can substitute or add Asian vegetables like bok choy or traditional American vegetables like mushrooms, asparagus, or zucchini. I recommend keeping one red bell pepper if possible for best taste.
Recipe FAQ's
Here I answered some frequently asked questions about this Pumpkin Chicken Curry. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover pumpkin curry with chicken in an airtight container in the refrigerator for up to 3 days.
Pumpkin and squash are popular ingredients in Thai cooking. The most common type of "pumpkin" used is a Kabocha squash, also known as a Japanese Pumpkin.
Red curry is typically served with pumpkin and I have not tried this recipe with a different type. I suspect it would taste great with Japanese golden curry but am unsure about green curry paste. Please let us know in the comments if you try a different variety!
Related Thai curry recipes to consider...
Looking for more easy recipes like this Pumpkin Curry with chicken? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
Pumpkin Curry with Chicken
Ingredients
- 1 tablespoon coconut oil
- 2 handfuls green beans , trimmed and cut into 1 inch pieces
- 1 large red bell pepper , sliced thinly and halved
- 1 pound chicken breast or tenders , cut into bite-size pieces
- 3 cloves garlic , minced
- 1 thumb-sized piece of ginger , peeled and minced
- 2 ½ tablespoons red curry paste
- 1 16-ounce can pumpkin puree or another variety of smashed or pureed pumpkin (see notes)
- 1 16-ounce can full fat coconut milk
- 1 bunch green onions , green stalks cut into 1 cm pieces
- 3 cups cooked basmati rice
- 1 lime , cut into wedges
Instructions
- Vegetables: Add coconut oil to a pan on medium heat, allowing the oil to melt and coat the pan. Add bell pepper and green beans, tossing to coat in the oil. Saute, stirring on occasion, for approximately five minutes. Deglaze the pan with splashes of water as needed.
- Chicken + aromatics: Add chicken. Cook for approximately three minutes, turning pieces on occasion. Add ginger and garlic. Stir constantly for 1-2 minutes or until the garlic becomes fragrant and begins to brown.
- Pumpkin curry sauce: Add red curry paste and cook for approximately one minute, stirring constantly, until fragrant. Then add pumpkin and coconut milk and bring to a simmer.
- Green Onion: Add sliced green onion and allow to simmer for five minutes. Serve warm over basmati rice with lime juice to taste. Enjoy!
MJ
I love savory pumpkin recipes and this was a hit with me and my roommates! We'll probably make this all year around, even when it's not pumpkin season. Thank you for this creative and easy recipe!